With all the cookies out there Christmas baking won’t be the same without baking Gingerbread cookies. You won’t be able to resist making all these adorable gingerbread men and the legend says that on Christmas eve they might become alive.
These are really my favorites and I enjoy these the most just without any icing. Using an icing would totally be optional if you want and you can still use the royal icing recipe, but these taste as great as they are without any icing on top.
You will see that this recipe is somehow different than the recipe used to build the Gingerbread house. This has butter which makes it softer and flakier.
Let’s Get Baking…
For the Gingerbread cookies, you start with creaming the room temperature butter and sugar using a paddle attachment. Mix till nice and creamy for 3-5 minutes. Add in the honey, and mix for another couple of minutes till fully incorporated, add in the egg and mix again.
Mix all the dry ingredients together and make sure to sift the mixture. Add in the dry ingredients gradually till a dough is formed. Mix till the dough is combined. Make sure you don’t over mix.
Wrap the dough with cling film and place in the fridge to be used later.
Rest the dough for half an hour at least, roll out to 1 cm thickness, stamp the dough and cut to desired shapes.
Bake at 180 for 10 – 12 minutes or till light golden color.
Controlling the temperature of the oven plays a very big role in your baking. The recipe calls for 180C but if you are aware that your oven might be a little bit too high in temperature or low then you need to adjust.
With these cookies, I used the Gingerbread men stamp first then I cut the cookies. The instructions ask for the opposite, however, I find it strange cause pressing with the stamp could affect the size of your cookies. So if you want to have uniform size then use the stamp or any press first then cut out the cookies.
I was baking in big batches, so I was rolling out a large amount of dough at a time. So After cutting the cookies I was arranging them in the tray and placing them in the fridge for 10 min. Be careful if the cookies get too warm then once baked the cookies will lose their shape.
- 110 g butter
- 110 g brown sugar
- 130 g honey
- 1 egg
- 375 g flour
- 1 tsp baking powder
- 2 tsp ginger
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp cloves
- Cream the room temperature butter and sugar using the paddle attachment.
- Mix till nice and creamy for 3-5 minutes.
- Add in the honey and cream for 2 more minutes.
- Add in the egg and mix for another couple of minutes till fully incorporated.
- Mix all the dry ingredients together and sift them.
- Add in the dry ingredients gradually till a dough is formed.
- Mix till the dough is combined, you don’t need to over knead or mix the dough here.
- Wrap the dough with cling film and place in the chiller to be used later.
- Rest the dough for half an hour at least, roll out to 1 cm thickness, stamp the dough and cut to desired shapes.
- Bake at 180 °C for 10 – 12 minutes or till light golden color.